Happy February!! Today marks 1 month on Keto and I’m feeling so good. It’s safe to say I’ve made cauliflower into most any type of grain based dish there is, and become BFF’s with kerrygold. The energy you get from a low carb, high fat diet is like no other, and I love how Keto shapes your body. You don’t just lose weight on Keto, you lose fat and can see and feel yourself getting leaner without losing muscle. So far, so good!
To celebrate our first month (and let’s be real – to make a dish that didn’t have cauliflower or spaghetti squash), I took on one of the dishes most all diets will tell you absolutely not to have…Pizza! Thanks to this awesome recipe I found on Pinterest from Wholesome Yum, I made one of the easiest and totally real tasting keto meals I’ve ever had. Hands down.
I’ll admit I didn’t have the highest of expectations for a Keto Pizza, only because how do you beat the real thing? I mean it when I say this Fathead Pizza Crust is the real deal. So much so that when I pulled our pizza out of the oven, I said “I don’t know what kind of black magic I just used, but we’ve got pizza!!” Which was shortly followed with a “are you kidding me?” as soon as we took our first bite. It’s that good – i’m not just hyping you up here.
I followed Wholesome Yum’s recipe for the dough and added my own toppings. I can’t wait to make this again.
1 1/2 cup Shredded Mozzarella Cheese
2 tbsp Cream Cheese (cut into cubes)
2 Eggs (beaten)
1/3 cup Coconut Flour
Make your Crust
- Preheat the oven to 425 degrees, and line a baking sheet or pizza pan with parchment paper
- Combine your mozzarella & cubed cream cheese in a microwave safe bowl. Microwave for 45 seconds, give it a stir, and microwave another 45 seconds. Stir again until well incorporated.
- Next, stir in the 2 beaten eggs and your coconut flour. Knead together with your hands until the dough forms. Don’t try to skip using your hands; this is key to making the dough’s texture and taste super authentic to grain based dough.
- Spread the dough onto your lined pan to a 1/4″ or 1/3″ thickness. Use a toothpick or fork to poke a lot of holes throughout the dough, as it will bubble up if you don’t
- Bake for 6 mins at 425. After 6 minutes, pull it out and poke holes into any bubbling areas you see (mine still had a lot despite poking holes initially, so don’t forget to check it!). Pop it back into the oven and bake for another 3/7 minutes until golden. Keep a close eye, as the final time depends on the thickness.
- Remove your crust from the oven (and try not to be amazed at how you magically have pizza dough). From here, top with your favorite sauce, toppings, and more mozzarella. I went with tomato sauce, organic pepperoni, mozzarella and feta cheese.
- Pop it back into the oven for about 10 minutes until everything is heated through and melted. Remove from oven and let cool for a few minutes before you slice!
Maybe it’s from not having real pizza in well over a month, or just being amazed by this recipe, but I couldn’t believe it when I pulled this out of the oven. The thing even cuts just like real dough, and you can eat it with your hands (and fold it!). It’s “real” pizza in my book.
And there you have it! Total prep + cook time was around 30-40 mins, with net carbs per slice coming in at around 2g. Another huge thanks to Wholesome Yum for not only a great recipe but even better post loaded with good information for those of you who may be new to Keto and still mind-blown that you can actually lose weight + improve your overall health by eating a fat based diet. I definitely encourage you to give it a read, and expect a post from me soon explaining the basics of Keto and why it works for me.
Let me know how your Keto pizza turns out – because this is one recipe I know you’ll be making!
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